Chocolate-Espresso Chiffon Cake

By ltrodrigu

Ingredients

• 8 eggs
• 4 teaspoonse spresso powder or instant coffee crystals
• 3/4 cup water
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cooking oil
• 1 teaspoon vanilla
• 3 ounces bittersweet chocolate, grated
• 1/2 teaspoon cream of tartar
• 1 recipe Espresso Whipped Cream

Details

Servings 14
Adapted from bhg.com

Preparation

Step 1

Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.

In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.

Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.

Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream (recipe found under Frostings).